Ingredients
1 box Carroll Shelby’s Texas Chili kit
2 lbs stew beef
1 12-oz cans tomato paste
1 small- medium sized yellow or white onion
3 cans black and/or kidney beans
corn meal & water
chili powder
Preparation
Start mid-morning Cut stew meat into bite size pieces, discard fat Brown and drain stew meat, put into slow cooker, set to high Add tomato paste, and water to cover Stir occasionally, but let heat until mid afternoon - add water to keep meat covered if necessary Set to low heat and add packet of chili powder, stir Mix flour packet with 1/2 cup or so of warm water, to make a paste Stir flour paste into chili Chop the onion, and add to chili Let heat on low until about 8pm, stirring occasionally, and adding water to cover as needed, then turn off heat At bedtime, either let sit on counter overnight, or refrigerate if you prefer
The next day, nice and early, begin to reheat on low Mid-morning, set to high heat; Drain and rinse the beans, and add them to the chili Add water to cover if needed If the chili appears to be too thin, use corn meal and warm water to make a paste, and add it to the chili as needed (half-cup water, and meal to suit) About mid afternoon, set to low until dinner time
Notes: Chili powder can be added if the chili doesn’t seem spicy enough
The chili should be thick, the meat almost melt-in-your-mouth, the beans firm
Serve with cheese (cheddar or a mexican blend) and corn bread
